Lavender lemonade from the Duchess Bake Shop cookbook

Make this refreshing drink to celebrate the May long weekend

Image for Lavvender lemonade from the Duchess Bake Shop cookbook

The long weekend is almost upon us. The sun is beaming down, you can smell dinner on the barbecue and your favourite tunes are playing, but what's missing?

Likely a refreshing glass of lemonade.

Since opening back in 2009, Duchess Bake Shop has offered Edmontonians a wide range of truly stunning pastries that run the gamut from macarons, croissants, and éclairs to cookies, butter tarts, brownies and more. This recipe was created by the aunt of the bakery's executive pastry chef Jacob Pelletier. After taking a culinary class on herbs, she created this refreshing and delicate lemonade, which wound up becoming a hit at Duchess Bake Shop.

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Aunt Debbie's lavender lemonade is the perfect complement to a day of enjoying the sun, so throw on your sunscreen and get sipping...and we won't tell anyone if you add a splash of gin in there too.

Aunt Debbie’s Lavender lemonade

1/3 cup dried culinary grade lavender
2 litres water
1 1/4 cup sugar
1 3/4 cups freshly squeezed lemon juice, strained

Using a double layer of cheesecloth, tie the lavender into a sachet.

Combine the water and sugar in a saucepan and bring to a boil over medium heat. Stir briefly to dissolve the sugar.

Once boiled, remove from heat and add the lavender sachet. Let steep for about 15 minutes, applying pressure to the sachet with a wooden spoon to release the lavender flavour.

Remove the sachet and stir in the strained lemon juice. Allow to cool and then refrigerate.

Serve cold with ice cubes.

This lemonade will keep in the refrigerator for up to a week.


2.5 litres